Fluffy Bakery-Style Cornbread Muffins

Ultra fluffy bakery-style cornbread muffins that are full of flavor. Ditch the box and make these instead!

Fluffy Bakery-Style Cornbread Muffins
If you’ve stalked my What I Ate Wednesday posts over the years, it comes as no surprise that I’m a bit of a cornbread fanatic. I’ll eat it with breakfast, lunch, and dinner without even an inkling of apology. I mean, hello! It’s cornbread!

That being said, I’m also a complete cornbread snob. I’ve tried ever boxed variety out there and nothing seemed to come even a little bit close to the super fluffy bread I fell in love with at Boston Market and The Fresh Market.  I’ve been known to drive out of my way to stock up from either location just so I can get my CB fix. It’s that extreme.

Thankfully I can finally put an end to the madness!

Not the cornbread madness, of course, but the driving out of my way bit.  I had a bake-a-thon in my kitchen and tested a dozen different measurements and ratios until I could happily faceplant into the muffins WITHOUT dunking it into hearty chili or slathering it in extra butter! That was the true test.

Mission accomplished.

Fluffy Bakery-Style Cornbread Muffins

Fluffy Bakery-Style Cornbread Muffins
Fluffy Bakery-Style Cornbread Muffins

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Fluffy Bakery-Style Cornbread Muffins

Prep

Cook

Total

Yield 12 muffins

Ingredients

  • 1 + 2/3 cup unbleached, all-purpose flour
  • 2/3 cup stoneground cornmeal
  • 1.5 TBSP baking powder
  • 1/4 tsp salt
  • 1/2 cup sugar
  • 1/4 cup of butter, softened
  • 1 cup of milk [I used a coconut-almond blend; any milk works!]
  • 2 TBSP oil [olive or coconut]
  • 2 large eggs

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine flour, cornmeal, baking powder and salt in a medium bowl.
  3. In a large bowl, cream together butter and sugar with an electric hand mixer.
  4. Add milk and oil and mix on low. Add two slightly beaten eggs to the mixture and whisk or lightly beat to incorporate.
  5. Slowly add the cornmeal mixture in; mixing the two together with a fork until combined. The batter should be slightly airy and sticky.
  6. Spoon into a greased muffin tin and bake for 18-20 minutes at 350F, using a toothpick to test the center of the muffins for doneness.
  7. Allow to cool. Of course typical cooling protocol in this household involves munching a molten hot muffin while the others chill to room temperature. Enjoy! <3
Fluffy Bakery-Style Cornbread Muffins

Have a few left over?

Wrap ’em up and store in an airtight container for up to four days.

You can even freeze them!

Fluffy Bakery-Style Cornbread Muffins

so . . . how were they!?

Instead of the typical dense hunk-o-cornbread, these babies are fluff-ay!  I’m so excited to FINALLY have a go-to cornbread recipe.  It’s about freaking time, right!?  I hope you love them too.

Pair them with chili, your favorite soup, or just snag a few for on-the-go snacking! They’re a great compliment to your fall comfort food or simply enjoy them all on their own. I hope y’all love these fluffy bakery-style cornbread muffins as much as we do!

hungry for more?

Ultra fluffy bakery-style cornbread muffins :: Ditch the box and make these instead!
CRAZY FOR CHILI?
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Comments

  • Billy

    Is the batter supposed to be lumpy?

    • Hey Billy! It depends on the type of cornmeal used, but you basically want to mix until all the dry ingredients are wet and incorporated. No need to over-mix to get it super smooth, but you don’t want large chunks of dry ingredients if possible. Hope that helps! xo

  • Kristen

    These were great!!! I didn’t even execute properly, and they still came out fantastic. (I mindlessly threw my sugar in with the dry ingredients, so just ended up tossing everything in one bowl and mixing it up with a wood spoon. Also, I only had more coarse polenta on hand, and some masa harina, so I subbed those 50/50.) The recipe struck me as calling for a lot of baking powder — and I’ll admit to shaving a small amount off the called for quantity due to my skepticism — but maybe that’s part of the trick? They were very light and fluffy. I was pleasantly surprised at how well they came out despite my missteps.

  • Cheryl Lausch

    These corn muffins were fantastic! I served them with BBQ Chicken and ribs and my guests gobbled them up! I’m making a batch today for my next round of guests…thinking to serve for breakfast with eggs and bacon!!

  • Pat Timney

    Very yummy easy to make muffins. I used Gluten Free All Purpose flour and buttermilk. My cornmeal was very fine, so would use coarser next time. I would also add just a little more sugar. I dropped a teaspoon of raspberry jam in middle and muffins cracked on top a bit while cooking and you can see the jam a little, looks nice and appealing. Sometimes hard to make regular four recipes work for gluten-free, but this one did work well !!

  • Ann

    These were so fluffy that they totally fell apart into crumbs. I discarded the
    last 5.

  • Jane

    Hello. Is the butter salted or unsalted?

    • Hi Jane! We use unsalted!

      • Jane

        Thank you so much for this recipe. It is my first time to bake and it was a success. It was fluffy and light and just right – not bland nor sweet. 🙂

        I will try the next batch with whole corn kernels to add texture and crunch.

  • Patricia

    How wonderful! Isn’t it amazing how many dishes are made better with cornbread on the side! Love these!

  • Amanda Finks

    These are the best cornbread muffins! So much better that from a box!

  • Anita

    This was very similar to one I made when the my kids were little. I reduced the sugar to two tsp and added Jalepenos. Shredded cheese might be good too. I reduced the sugar because we eat it with chilli. Would be great as is, for dessert with honey butter thanks

  • Ingrid

    I tried your recipe, but used vegetable oil instead of olive oil, and for the milk I used buttermilk. They turned out very light and fluffy. Not too sweet, either. This one is a keeper – thanks!

    • I’m happy you enjoyed the muffins Ingrid! Glad it also works with veggie oil and buttermilk – so good to know!

  • Roni

    I love this recipe. I used half brown sugar and half white granulated sugar. Also added a few drops of vanilla. Delicious!

    • Love the brown sugar combo and the vanilla, Roni – thank you!

  • Sandi

    These are amazing! Light fluffy and had a high rise! Thank you for sharing

  • Sam

    Will it make a difference if I use bleached flour instead in the Cornbread recipe?

    • Hey Sam! Standard AP flour will work great too! I’ve fallen in love with King Arthur’s Unbleached AP flour so I usually just note the type I use in all my recipes. You’re good to go either way! xo

  • Sues

    Oh man, I love cornbread and remember getting it from Boston Market when I was a kid! These muffins look so perfectly fluffy… I might just eat the whole tin of them!

  • Emilie

    We love having cornbread with our favorite soups and chili. Muffins are such a fun and easy way to serve it. Thanks for sharing!

  • Faye

    Yummy

  • Tina

    I think too much baking powder is giving these a funny taste to me :/

  • camille

    I followed your directions and added 1 cup of cooked frozen corn. I also baked it at 350 for 35 minutes in a 7 x 11 pan for cornbread. The best cornbread ever. Moist, fluffy, the taste was amazing. Thank you!

  • Lyndsey

    I’m a corn muffin snob and hate the box mix! Harris Teeter or Fresh Market corn muffins are my favorite! I’ll update on how they turn out!

  • Mary Johnson

    These were really good. Growing up in a large family, our mom always made cornbread from the recipe on the side of the round box (you know the one) and baked in a cast iron skillet; so I’m used to a little browning on top. These were pale when done so I’m thinking of upping the temp. next time. My husband says they’re perfect as is. We toasted some the next morning and had them with strawberry jam. They were excellent.

    • Ohmgyosh I have GOT to try these with strawberry jam – that sounds so good Mary! Thank you for the sweet review 🙂

  • Laura

    I’m trying this today! Sounds delicious and I’m also a cornbread maniac! Thanks for sharing!!

    • Yay!!! Hope you LOVE them Laura! 🙂

  • Susan

    I made corn muffins from scratch (not the recipe above) using Quaker cornmeal, and they came out so gritty and dry and crumbly, it makes me think that maybe I should be using extra-fine cornmeal? I’m not sure what the texture is of the stone-ground cornmeal that you specify, since I’ve never bought it. I buy Quaker and use that to make polenta. I know the ratio that I used, 1:1 four and cornmeal was partially responsible. But maybe the cornmeal was just too coarse?

    • Hey Susan! The raito of cornmeal to flour also plays a huge part in muffin recipes I think. The higher the cornmeal to flour ratio the more crumbly and dry the muffins get without tons of butter to counteract the effect. If you’d like to try it with a finer cornmeal, you can pour regular cornmeal in a food processor and process it until it’s finer if you’d like? I do this with oats when I’m blending them into veggie burgers and pancakes 🙂

      I’ve had numerous readers and friends love the recipe above to do let me know if you get a chance to try it! Happy baking! xoxo

  • These are soooo good! This has become my go-to cornbread recipe! I have been looking for a Boston Market-esque recipe for a long time and every other recipe I’ve found uses cake mix. I love the simplicity of your ingredients! 🙂

    • Jenni you just made my day, thank you! So beyond honored it’s now your go-to — we love this recipe like woah! xoxo

  • Christie

    Delicious! I was looking for an easy recipe for my daughter to make corn bread and thought muffins would be perfect! Easy to follow instructions and wonderful results! It is now my go to recipe for muffins! I will add some cheese and jalapeños sometime like I used to do in my regular cornbread.
    Thank you!

    • Thanks Christie! Jalapeños (and cheese! always cheese!) sound amazing right now!

  • Joy

    We always buy the MB faux of BM muffins but they have proven to be a little heavy, probably from early baking and sitting in packaging. I have used the Jiffy/cakemix recipe but would like to avoid having to buy these products to make homemade muffins. will try these and see if my grand daughter approves as she is the corn muffin inspector and will not consume if any heavy consistency . will try these for a.m. school breakfast.

    • Totally understandable, I’m the same way with my muffins. I hope the corn muffin inspector approves! 🙂 Happy baking, Joy!

  • Stephanie

    A fluffy corn muffin is great for dinner, but I really enjoy one for breakfast and have been looking for that bakery-style recipe to keep from having to buy one to satisfy my fix. Two days ago, my last attempt wound up in the trash. They weren’t even good enough for bread crumbs or chili-dipping. I just found this recipe yesterday and tried it last night. I absolutely loved these muffins! I did alter by adding 1/2 cup of cheddar cheese and about 2 TBSP. of sour cream. Yummy! Thanks, Jenn!

  • Haley

    Really yummy and fluffy! Next time I might reduce the sugar as they are a bit too sweet for my taste! Thanks for the recipe.

  • Louise

    Hi I just made these last night, the first time I’ve ever made cornbread from scratch, and they were delicious! Living in Australia means it’s virtually impossible to buy a box of mix but now I don’t need to search thanks to you! So light w just the right texture and sweetness- can’t wait to try variations.

  • Well, I don’t have a printer at the moment so I was running back and forth to the screen to see the recipe and didn’t see that the sugar is creamed with the margarine or butter.
    .
    Well, let me tell you – try skipping that step just once and you may not cream them again fro this recipe 😉 I also bumped up the baking powder to two tablespoons – it’s my oven trust me.
    .
    I did put the margarine with the oil and sour raw milk – added the eggs – and it didn’t make one bit of difference. They came out at least as good as Jiffy Muffins of old.
    .
    The cooking time was short for me but hey, my cooking times are always longer, and that’s with a “new” oven.
    .
    Thanks for the recipe! It’s so versatile and amazingly easy.

  • sunni

    umm..correction..”you’re” and “BUNDT pan”…sorry

  • sunni

    Ok…so I was assigned the task of making Sunni’s FAMOUS homemade Cornbread..(normally Jiffy Mix).. for Thanksgiving day dinner to suit 18 people. But I figure if your gonna do something for somebody , my motto is always do it right the first time. So I doubled your recipe and poured it in a burnt pan cuz I wasn’t about to cart around 18-20 muffins. EVERYONE RAVED about this recipe!!! I was unable to bring any home for my own leftovers! Bravo girl!! And thank you for MY newest go to recipe for FLUFFY CORNBREAD..!! =)

  • Yes! I need to update the tags for it since there are a lot of them but here’s the link that singles out just the GF tagged recipes I’ve done so far! I’ll keep updating it! xoxo

    https://peasandcrayons.com/search/label/gluten%20free

  • P read your comment and laughed. Our poor thumbs 😉 haha

  • I hear ya! Same here!!! I think I’m going ot try freezing half the batch — I heard CB freezes marvelously!

  • Yes! Lets! =) We can run away to somewhere tropical..

  • haha if you come cook for me =)

  • If you like jiffy you should love these! They have a similar flavor profile but a bit of extra buttery flavor and fluff! =)

  • I’ve learned over the years that proper cornbread is a frickin artform. Hopefully these rock your socks off. I ate three straight from the oven and rounded the accidental “meal” out with some carrots. I’m special.

    • Nancy R

      Thank you, thank you, thank you, Jenn! You have really nailed it with this recipe. I have tried several different recipes, which have mostly been failures. I have finally succeeded with yours. I live in Europe, thus the only ingredient slightly different is polenta instead of cornmeal, which is not available here. My daughter claims it tastes even better, haha.

      You have now convinced me to have a look at your other recipes. Nancy

      • Jenn

        I’m so glad you loved them Nancy!!! I hope you fall in love with every recipe you try! <3 Thanks for the sweet comment!

  • Meghan@CleanEatsFastFeets

    I was waiting for this recipe. None to patiently I might add. 🙂

    There once was a steak house downtown that made the best friggen corn bread and served it at the start of every meal. It was amazing, and it came out in it’s own little skillet. Sadly they closed and my cornbread days were no more…until now that is. Thanks for sharing. I can’t wait to make these.

  • Chrystal M.

    Growing up in the South I think I have become addicted to cornbread. Now that I am in the North, I look for ways to make it so my family can enjoy it too. I usually freeze my extras. I never thought about wrapping muffins individually and keeping them in a container together.

    I’m stopping by from Heather’s site and sure glad I did. So many eats to go through! After checking out her WIAW and looking at all the great people involved, I might have to see if I can create a post worthy of sharing!

  • Tara Gantz Newman

    Cornbread muffins are my sons FAVORITE. He has been looking for a recipe to make for Thanksgiving. I am going to pass this along to him (he’s 8) 🙂

  • Heather Powers

    Cornbread the WORRRRRRLD!!! Too funny, I just posted my pumpkin cornbread recipe on Monday! Great minds!

    Totally giggling over the molten hot muffin! Haha! And I’m ALL about some FLUFFAYness! Yum! I’m gonna have to try this sometime…and then head to Fresh Market so I can do a taste comparison! 😉

  • Sarah Pie

    Awesome!! I love love love cornbread, I’m excited to GF these up and crossing my fingers they turn out as awesome as they look in the pictures 🙂 Thanks for sharing.

  • Amy @ Long Drive Journey

    Yummm! I think I have ONLY tried Jiffy cornbread mix, so I’m sure this would be a major step up from that!

  • Alison @ Daily Moves and Groov

    OMG!! I’m also a ha-yuge cornbread fan and I’ve actually been searching the web for some good recipes, but here you are, coming to the rescue with these babies! I love that they’re muffins too. I cannot wait to try these!

  • Jan @ Sprouts n Squats

    Yum they do look so fluffy and delicious!! I need to give them a go 🙂

  • Sara Puckett

    these look so good, I love cornbread but the only problem is im the only one in he house that likes it so I end up eating it all!

  • Nikki @ Road to Less Cake

    Can I have a package of these to dunk in my soup please?

  • Brittany Leigh

    Yum! Perfect time of year for corn bread! I love it with homemade chili

  • Liz Ford

    Being raised in the south and all, cornbread is the way to my heart. And a fluffy cornbread … well, let’s just get married! haha. Can’t wait to give this a try. THANKS for slaving in the kitchen for us <3

  • Lauren

    YES! I have been waiting for this forever. And I’m glad I’m not the only one with the weird thumbs which bend backwards. Everyone always makes fun of me because it’s like a double hitch-hiker move. Lol!

  • Hi Jenn, do you have a lookup for GF recipes on your site? I don’t see one so thought I’d check.

  • mmm cornbread is the BEST! xo jillian – cornflake dreams

  • Ohmygosh yes, I’m with you on that! I tried a few too and they were dense, dry disasters. Sometimes a little flour and butter are all you need for bakery magic 😉

  • Liziheartvegetables

    Hah! I haven’t been ton Boston Market in FOREVER but they do have epic cornbread. Mm so fluffy. I tried a “healthy” cornbread recipe a couple of months ago and it was awful. Somethings are better if we don’t mess with them 😉 This recipe sounds delicious!

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